SPICY BAKED ZUCCHINI FRIES WITH GREEK YOGURT DILL DIP

Spicy Baked Zucchini Fries with Greek Yogurt Dill Dip image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 16

1 pound zucchini (cut into 4" - 5" sticks)
1/4 cup all-purpose flour
2 eggs
2 cups Panko breadcrumbs
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less or more depending on your heat preference)
2 tablespoons olive oil
1 cup Greek yogurt
1 small clove garlic (minced)
1 tablespoon fresh chopped dill
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Make the dip
In a small bowl, blend together the yogurt, garlic, dill, lemon zest, lemon juice, salt, and pepper. Cover and refrigerate for at least an hour to allow the flavors to meld.
Make the zucchini fries
Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
Prepare your ingredients: Place flour in a large Ziploc bag. Crack eggs into a shallow dish and whisk along with 2 tablespoons water. Mix Panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow dish.
Add zucchini to the Ziploc bag with flour and shake gently until all pieces are covered.
Working with three or four sticks at a time, dip the zucchini sticks in the egg mixture then place in the Panko mixture, turning to coat. Gently lay on the baking sheet. Repeat, mixing the Panko breadcrumbs often to keep spices distributed, until all pieces are coated.
Evenly drizzle olive oil on top of fries.
Bake for 15 - 20 minutes until all sides are golden brown.
Serve immediately with dip.

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